Make-Ahead Turkey Gravy

This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings.

Ingredients

2 turkey necks

1 tablespoon vegetable oil

1 medium onion, coarsely chopped

1 celery rib, coarsely chopped

5 cups low-sodium chicken broth

1/4 cup loosely packed fresh flat-leaf parsley

1 fresh thyme sprig

3 tablespoons butter

1/4 cup all-purpose flour

1/4 cup white wine

1/4 teaspoon rubbed sage

Salt and freshly ground pepper to taste

How to Make It

Step 1

Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.

Step 2

Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.

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